Gluten Free Chocolate Chip Cookies
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There’s just something about a warm, gooey chocolate chip cookie that’s pure comfort, right? Today, we’re taking a classic favorite and giving it a little gluten-free makeover with these Gluten-Free Chocolate Chip Cookies. Trust me, you won’t even miss the gluten – they’re that good!
Equipment
- 2 mixing bowls
- Airtight Container
- Parchment Paper
- Baking Sheet
- ice cream scooper
Ingredients
- 2 ¼ cup cup gluten free flour I use Cup4Cup
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegan butter (2 sticks) softened
- ¾ cup organic sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
Instructions
- In a medium bowl, combine flour, baking soda, and salt.2 ¼ cup cup gluten free flour, 1 tsp baking soda, 1 tsp salt
- In a separate mixing bowl, combine softened butter, sugar, brown sugar, and vanilla extract until creamy.1 cup vegan butter (2 sticks), ¾ cup organic sugar, ¾ cup packed brown sugar, 1 tsp vanilla extract
- Next, add the eggs, one at a time to your wet ingredients and combine your wet and dry ingredients. Next, stir in chocolate chips, gently.2 eggs, 2 cups dark chocolate chips
- Place cookie dough into an airtight container lined with parchment paper. Refrigerate the cookie dough for a minimum of four hours or overnight.
- Preheat the oven to 375℉
- Step up a baking sheet lined with parchment paper. Using an ice cream scooper, place cookie dough on the baking sheet. Space the cookies at least 1 inch apart from each other. Bake for 9 to 11 minutes or until cookies look golden brown.
- Remove the cookies from the oven, smack the baking sheet onto a heat safe countertop to create the pretty crinkle look on the top of the cookies. Let the cookies cool for 2-5 minutes and serve. You can store these cookies in an airtight container for up to 5 days.
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Pro Tips for the BEST Gluten-Free Cookies
- Chill the Dough – Seriously, don’t skip this. Chilling your dough for at least 4 hours (overnight is even better) helps the flavors develop and prevents the cookies from spreading too much.
- Use a Cookie Scoop – This helps portion the dough evenly so every cookie bakes the same. I use a medium-sized ice cream scoop.
- Smack the Baking Sheet – My favorite tip! Smacking the baking sheet after removing it from the oven gives your cookies those gorgeous crinkled tops and helps flatten them just right.
- Don’t Overbake – Take the cookies out when the edges are golden, but the centers still look a little soft. They’ll continue cooking on the sheet for a couple minutes.
- Store with a Slice of Bread – Place a slice of gluten-free bread in your airtight container to keep cookies soft for days!
Kitchen Tools You’ll Need
- Mixing Bowls – One for dry ingredients, one for wet.
- Hand or Stand Mixer – To cream the butter and sugars until fluffy.
- Ice Cream or Cookie Scoop – For consistent cookie sizing.
- Baking Sheet & Parchment Paper – For even baking and easy cleanup.
- Wire Rack – To cool your cookies without making them soggy.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gFiber: 2gSugar: 13g
Tried this recipe?Let us know how it was!